These high protein chocolate strawberry muffins are a healthy treat. They have great ingredients like cottage cheese, strawberries, eggs, and protein powder. To make sure that they aren't too sweet, I use honey to sweeten them and dark chocolate chips. This is a treat that your picky eaters will love.
These chocolate strawberry muffins are super easy to make. You add all of the ingredients in a blender or food processor and once everything is smooth and mixed, you add them to your muffin pan and bake them. You can always top with some extra dark chocolate chips.
This was inspired by my other high protein recipes on this site. I am always trying to make regular snacks and desserts into healthier, higher protein treats. These muffins are a spin off of my high protein chocolate chip muffins. I have decided that cottage cheese is a great ingredient that can add some protein without adding a ton of calories.
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Ingredients
These high protein chocolate strawberry muffins have simple real food ingredients like cottage cheese, all purpose flour, almond flour, eggs, cocoa powder, strawberries and honey. For an extra boost of protein or to make into a breakfast muffin, I really like to add some unflavored protein powder. You could probably also use chocolate protein powder but I haven't used that with this recipe yet.
- Cottage cheese
- Strawberries
- All purpose flour
See recipe card for quantities and full list of ingredients with instructions.
Instructions
Preheat your oven to 350℉
Get your equipment out and then gather all of the ingredients that you need. First, Wash and dry the strawberries and trim off the tops. Once all of your ingredients are ready, you are going to add all of your wet ingredients to the blender, and then you are going to add in all of the dry ingredients. Double check that you aren't missing anything in there, then blend on low until smooth. Once the batter is smooth, divide into 12 muffin liners.
Bake for about 18 minutes, or until the tops of the muffins rise and become not squishy. Once you take them out of the oven they will drop down and crinkle a bit. (See photo for clarity.)
Hint: A large cookie scoop works great for scooping muffin batter into your tray.
Substitutions
- Almond Flour - instead of almond flour, you can use all all-purpose flour
Variations
You can play around with this recipe and make it your own.
See these other muffin flavors here.
Equipment
You will need a muffin tin, liners (like these), and a food processor or blender. I have this one and love it.
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top Tip
If your batter seems too wet, add in a little more all purpose flour. Don't make it too thick though. This batter is pretty runny.
These muffins are best eaten once they have cooled. They are great leftover.
FAQ
I have only used fresh. If you try frozen, the cooking time and batter consistency might be different.
I have tried the recipe using just all purpose flour, which turned out great. I haven't tried using just almond flour. You would probably need a little more.
You can put them in an airtight container or a ziploc baggy and keep them on the counter for 3-4 days. They are great leftover.
Related
Looking for other recipes like this? Try these:
More Recipe Inspiration
Check out my other snack recipes and enjoy!
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📖Recipe
High Protein Chocolate Strawberry Muffins
Equipment
- Blender or Food Processor
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 Cup Cottage Cheese
- .25 Cup Olive Oil
- .25 Cup Almond Milk
- 2 lg eggs
- 2 scoops protein powder unflavored, (2 servings)
- 1 Cup Strawberries fresh, washed, dried, tops cut off
- ¼ C Honey
- 1 teaspoon vanilla extract
- 1 Cup all purpose flour
- .5 Cup almond flour
- 2 tablespoon cocoa powder
- 1 Cup dark chocolate adjust to your preferences
- ½ teaspoon salt
- 1.5 tablespoon Baking Powder
Instructions
- Preheat your oven to 350℉Get your equipment out and then gather all of the ingredients that you need. First, Wash and dry the strawberries and trim off the tops. Once all of your ingredients are ready, you are going to add all of your wet ingredients to the blender, and then you are going to add in all of the dry ingredients. Double check that you have everything in there, blend on low until smooth. Once the batter is smooth, divide into 12 muffin liners.Bake for about 18 minutes, or until the tops of the muffins rise and become not squishy. Once you take them out of the oven they will drop down and crinkle a bit. (See photo for clarity.)
Ashleigh says
I love strawberries and chocolate together, yum!!
Emily says
These look so good! I love finding high-protein treats that actually taste great, and chocolate & strawberry is such a perfect combo. Definitely adding these to my meal prep list!
Heidi says
Oh, do these sound so very tasty! I love so many things about this recipe. I'm sure they taste amazing! Thanks for sharing this recipe!
Kirsten from Multiply the Five Blog says
These sound so delicious and simple! I can't wait to give them a try. Thanks for sharing!
leana says
These would be a great part of a breakfast meal! Satisfying- yet balanced!
Jenni from An Exciting Day Blog says
Omg my husband and I were just talking about getting more high protein breakfast options to grab-n-go, this is perfect! And I love the creative use of cottage cheese in these chocolate strawberry muffins. Yum!
Ophelie says
This combo of ingredients sounds absolutely perfect!